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Beet Salad – Two Peas & Their Pod

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Beet Salad- this beautiful beet salad is made with fresh arugula, roasted beets, orange slices, goat cheese, pistachios, red onion, and a simple citrus dressing. Serve along side any meal or enjoy for a light lunch.

Whenever I go out to eat and see a beet salad on the menu, I always order it. I LOVE beets! They are so good. If you haven’t tried them or don’t think you are a fan, you have to give them a chance.

I love a good restaurant beet salad, but did you know it’s easy to make a Beet Salad at home? And I think this is the BEST Beet Salad recipe, even better than one you can order out.

The salad is made with fresh arugula, roasted beets, juicy orange segments, creamy goat cheese, salty pistachios, and red onion. The salad is tossed in a light citrus dressing that really brightens the salad. I also like to add a little mint to freshen things up!

All of the flavors are phenomenal and the salad is GORGEOUS. It is a show-stopper and a great salad to serve for the holidays or any special meal. I also love making it for a light lunch.

The ingredients are SO fresh and delicious!

Simple Citrus Dressing

You can whisk up the citrus dressing in just a few minutes.

How to Roast Beets

If you’ve never roasted beets before, don’t worry, it’s EASY!

How to Make Beet Salad

How to Store

Once you assemble, dress, and toss the salad, I recommend serving it that day.

You can prep the salad in advance. The roasted beets will keep covered in the fridge for up to 3 days. You can also make the dressing in advance, it will keep in the fridge in a jar or container for up to 1 week.

Beet Salad- this beautiful beet salad is made with fresh arugula, roasted beets, orange slices, goat cheese, pistachios, red onion, and a simple citrus dressing. Serve along side any meal or enjoy for a light lunch.

For the Salad:

For the Dressing:

Preheat oven to 400˚F.
Place the beets on a rimmed baking sheet. Drizzle with a little bit of olive oil. Wrap each beet individually in foil. Bake for 50 to 70 minutes or until the largest beet is easily pierced with a fork. Time will vary depending on the size of the beets.
Remove from the oven let sit until you can touch the foil. Carefully remove the foil and set the beets aside to cool. When they are cool enough to touch, peel the skins. They should slide right off. You can hold them under running water and slide the skins off. Pro tip, wear gloves so your hands don’t turn red.
Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper.
To assemble the salad, place the greens on a large platter or in a large bowl. Top with roasted beets, oranges, red onion, goat cheese, and nuts. Garnish with fresh mint, if using.
To make the dressing, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon, salt, and pepper.
Drizzle the dressing over the salad and toss well. Serve immediately.
You can roast the beets in advance. Store them in the fridge for up to 3 days. 

The dressing will keep in the fridge for up to 1 week. 

Calories: 264kcal, Carbohydrates: 21g, Protein: 8g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 9mg, Sodium: 145mg, Potassium: 560mg, Fiber: 5g, Sugar: 12g, Vitamin A: 850IU, Vitamin C: 36mg, Calcium: 103mg, Iron: 2mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

This content was originally published here.

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